Banana Oat Yogurt Muffin (Gluten Free)

I love all bakes with bananas and now and again, whenever I have over ripe bananas and being the waste-not-want-not type of girl, I set about concocting various combo of recipes and this time is a healthy, gluten free muffins and may also be made dairy free by substituting the yogurt with non-dairy milk or even apple sauce.

Amazingly soft and moist …. absolutely a healthy snack I can feast on without guilt 😜

Look at how fluffly and soft it is … only thing you must remember is to spray the paper cups to avoid the muffins sticking since this is an oil free recipe … or alternatively bake in in a silicon muffin tray or in a slightly oiled muffin tins

I made a loaf with half of the batter and swirled nuttella and some crushed walnuts into it and it is absolutely delish!! A little sinful but hey! you only lived once so a little of what you love is good for you 😋

Just l@@kie ..how can you ever resist such awesome slice??!!!👍🏻

RECIPE

This receipe makes 24 muffins or 12 muffins + a loaf – halve the recipe if you so wish

Ingredients:

450g / 2 cups Greek yogurt

4 medium / 400g / 2 cups over-ripe bananas, mashed

4 large / 5 medium sized eggs

360g / 4 cups rolled oats (old fashioned or quick)

100g / 1/2cup brown sugar (optional – I didnt put any sugar!)

2 Tbs chia seeds

2 Tbs oat bran

50g butter, melted (optional – I didn’t put any)

3 tsp baking powder

1 tsp baking / bi-carbonate of soda

170g / 1 cup chocolate chips or Nuttella (optional)

handful of walnuts, chopped (optional)

Methods:

Preheat oven to 200°C / 400°F

Mix all ingredients, except chocolate chips / nuttella / walnuts, in a blender or food processor until well blended and a smooth batter

Fill muffin cups or tin 3/4 full and swirl in some nuttella & walnuts if desired

Bake in the preheated oven for 20 minutes or until a skewer inserted into the middle comes out clean